Umeboshi Purée

• 200 g (7 oz) umeboshi (fermented japanese plums)
• 50 ml (1¾

Soak the umeboshi in 1 litre (35 fl oz) of cold water overnight. Drain and rinse well. Place the umeboshi, verjus and fermented plum extract in a small saucepan and cook gently over low heat until almost a